0000000000711838

AUTHOR

Lucía Plaza

showing 2 related works from this author

Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

2011

9 páginas, 4 figuras, 4 tablas.-- et al.

food.ingredientChemistryPhosphorusIn vitro digestionchemistry.chemical_elementfood and beveragesPhosphorusMilk-based fruit beveragesCalciumBioavailabilityPascalizationfluids and secretionsfoodCaco-2Skimmed milkHigh-pressure processingCalciumFood scienceSolubilityDigestionCaco-2 cellsFood Science
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Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing

2012

A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of …

Hot TemperatureFood HandlingESTADISTICA E INVESTIGACION OPERATIVABiological AvailabilityTocopherolsBioaccessibilityMilk- and soy-based fruit beveragesAscorbic AcidIn Vitro TechniquesMatrix (chemical analysis)BeveragesLow pasteurizationPressureHigh-pressure processingAnimalsFood scienceCarotenoidchemistry.chemical_classificationChemistrySoy FoodsGeneral ChemistryAscorbic acidCarotenoidsMilkFruitAscorbic acidChristian ministryGeneral Agricultural and Biological SciencesBiological availability
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